Why have plain white rice when you can have taco rice instead? Taco rice slices, it dices, it juliennes... okay, maybe not, but it does have many different uses. Eat it as a side dish, stuff it into a burrito, use it as a base for a bean-and-rice bowl, or use it as a base for a casserole, like in my Southwest Veggie & Rice Casserole . Taco rice doesn't take much more time than cooking regular white rice, but has so much more to brag about.
For extra flavor, use chicken broth in place of water. Chicken broth already contains salt, so you will not need the teaspoon of salt listed in the ingredients.
Recipe information
Yield
Serves 6
Ingredients
Preparation
Step 1
In a medium saucepan, whisk together the chili powder, cumin, garlic powder, oregano, salt, tomato paste, and 3 cups of water.
Step 2
Add the rice and stir briefly to combine. Cover the pan, raise the heat to high, and bring to a full boil. Reduce the heat to low and simmer for 20 minutes.
Step 3
Remove the pan from the heat and let the rice stand, undisturbed, for 20 minutes more.
Step 4
Remove the lid, fluff the rice with a fork, and serve.
